Asian Steak and Vegetable Stir-fry This stir-fry is on the lighter side, so it’s perfect for when you’re craving some Asian food but don’t want the regret afterwards!
Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.Advertisement
Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.
Per Serving: 336 calories; protein 26g; carbohydrates 38.3g; fat 7.6g; cholesterol 59.6mg; sodium 599.5mg. Be sure to use a nonstick skillet, since this recipe doesn’t use any oil.